Ingredients

Directions

With mixer on medium high speed, beat butter, sugar and salt until creamy; beat in egg yolk, corn syrup and extracts. With mixer on medium-low speed, beat in flour mixture until just combined.

Roll dough into 1/2-inch balls, then roll balls in chopped walnuts or pecans.

Place on large cookie sheet, 2 inches apart. With end of wooden spoon handle, make deep indentation in each ball. After freezing but before baking, add 1/2 teaspoon apricot or raspberry jam to each indentation.